Marmalade and Ginger Glazed Sweet Potatoes

Marmalade and Ginger Glazed Sweet Potatoes

Experience the perfect blend of flavors with Marmalade Ginger Glazed Sweet Potatoes, a beloved dish that shines on holiday tables, especially during Thanksgiving. This classic recipe combines the natural sweetness of sweet potatoes with the zesty tang of orange marmalade and the delightful heat of crystallized ginger. With a touch of brandy or orange juice for an extra layer of richness, these glazed sweet potatoes are sure to become a family favorite.


2 sweet potatoes or yams
1 orange, rinsed
2/3 C orange marmalade (for an added punch, use Red Hen’s Orange Chili Marmalade)
½ C brandy or orange juice
2 T melted butter
¼ C finely chopped crystallized ginger
About ½ t salt


Peel sweet potatoes and cut crosswise into ¼-inch-thick slices. Cut unpeeled orange in half through stem, then crosswise into ¼-inch-thick slices, discarding end pieces and seeds.

In a large bowl, mix 1/3 C marmalade, ½ C brandy, butter, ginger and ½ t salt. Add sweet potatoes and mix to coat. Arrange slices in rows in a single layer, overlapping them slightly, in a shallow 3-qt casserole (such as a 9- by 13-inch baking dish), interspersing the orange slices evenly throughout. Drizzle any of the remaining brandy mixture over the sweet potatoes. Cover tightly with foil.

Bake at 325 degrees until sweet potatoes are tender when pierced, 50-60 minutes.

In a small bowl, mix remaining 1/3 C marmalade and 1 T brandy. Uncover sweet potatoes and brush marmalade mixture evenly over the top. Broil 6 inches from heat until lightly browned, 8 to 10 minutes. Add more salt to taste.

Notes: Prepare through step 3 up to 1 day ahead; cool, cover, and chill. Reheat, covered, in a 325 degree oven until hot in the center, 25-25 minutes, then continue with step 4
Makes 8 servings